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OT: Ok Bread Guru's, Now What OT

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Comments

  • caliking
    caliking Posts: 19,780
    And you know the breadnerds want to know your process/recipe...

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 11,549
    caliking said:
    @lkapigian Whoa! Fine looking loaves :)
    Have you cut into them yet? They look fabulous.
     Thank s @SciAggie Easy Peasy recipe, after a 2 hour autolyse , mixed in the starter, in the mixer on 2 for 10 minutes ...into the fridge overnight. Divided into 3, shaped, 20 minute rest, second shape...2 hour proof and into the oven...I do use a cloche
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,549
    edited April 2018
    So I've lowered my hydration to 72 from 77, I let the bread warm for a couple hours from the fridge ( don't think I was proofing all the way before) got the Ear I was looking for...not sure if its the tweaks or the Mother is Maturing or all...Thanks for all the help


    Visalia, Ca @lkapigian
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  • caliking
    caliking Posts: 19,780
    That’s a nice loaf! Most excellent. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • lkapigian
    lkapigian Posts: 11,549
    edited April 2018
    Thanks @caliking
    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    lkapigian said:
    So I've lowered my hydration to 72 from 77, I let the bread warm for a couple hours from the fridge ( don't think I was proofing all the way before) got the Ear I was looking for...not sure if its the tweaks or the Mother is Maturing or all...Thanks for all the help


    That's a fantastic loaf! It just takes time and practice - success follows.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lkapigian
    lkapigian Posts: 11,549
    SciAggie said:
    lkapigian said:
    So I've lowered my hydration to 72 from 77, I let the bread warm for a couple hours from the fridge ( don't think I was proofing all the way before) got the Ear I was looking for...not sure if its the tweaks or the Mother is Maturing or all...Thanks for all the help


    That's a fantastic loaf! It just takes time and practice - success follows.
    Thanks @SciAggie , don't think I will ever get all the flour cleaned out of the kitchen..


    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    lkapigian said:
    Thanks @SciAggie , don't think I will ever get all the flour cleaned out of the kitchen..


    I hear ya. That actually gets better also. I rarely make a big mess anymore, but I used to dust the floor and counter all around me.

    Are you using rice flour to coat the inside of your bannetons? If not, give that a try. You'll like it.
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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  • lkapigian
    lkapigian Posts: 11,549
    edited May 2018
    lkapigian said:
    So I've lowered my hydration to 72 from 77, I let the bread warm for a couple hours from the fridge ( don't think I was proofing all the way before) got the Ear I was looking for...not sure if its the tweaks or the Mother is Maturing or all...Thanks for all the help


    I forgot to add I went 90% white 10% whole wheat, I skipped mixing all together and went straight into folding after the 2 hour Autolese....
    Visalia, Ca @lkapigian
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  • LetsEat
    LetsEat Posts: 462
    She is a beauty... congratulations!  
    IL 
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  • lkapigian
    lkapigian Posts: 11,549
    LetsEat said:
    She is a beauty... congratulations!  
    Thank you @LetsEat
    Visalia, Ca @lkapigian
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  • lkapigian
    lkapigian Posts: 11,549
    edited May 2018
    Happier by the loaf..its a journey ...think experience and a more happier starter help...thanks for looking 




    Visalia, Ca @lkapigian
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  • SciAggie
    SciAggie Posts: 6,481
    Yeah, you’re hooked now... Beautiful loaves. 
    Coleman, Texas
    Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
    "Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
                                                                                                                          YukonRon
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